Chicken and Dumplings Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 chicken
3 tbs flour
Salt and pepper
1 c milk
Dumplings
Dumplings
2 c sifted flour
2 tsp baking powder
1 tsp salt
1/4 c shortening
3/4 c milk
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Directions: |
Directions:Clean, singe, and cut up the chicken, place it in a pot and nearly cover with water. Cover the pot and simmer gently. An old fowl will require at least three or four hours slow cooking, but a year-old chicken should be done in one and one-half hours. Remove the cover during the last half-hour of cooking, to reduce the gravy to about one and one-half pints when done.
About 20 minutes before the time for serving, add Dumplings/ When dumplings are cooked and ready to serve, add salt and pepper to the chicken and make the gravy by adding to the liquor in the kettle 3 tbs flour stirred to a paste in one cup of milk. Skim out the chicken, lay it on a platter, place the dumplings on the top and pour over them the gravy. |
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Number Of
Servings: |
Number Of
Servings:4 - 6 |
Preparation
Time: |
Preparation
Time:Varies |
Personal
Notes: |
Personal
Notes: From cookbook owned by Minerva Kathleen Merritt Hooper (1917 - 2001)
Married Earl Leroy Hooper (1912 - 2002) Married September 12, 1935.
"The American Woman's Cookbook" Edited & Revised by Ruth Berolzheimer, Published for Culinary Arts Institute by Consolidated Book Publishers, Inc, Chicago, 1941
Inscription: To Kathleen From Earl May 29, 1943 Harrisville NY
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